If cooking a whole bird isn't in the cards this year, this recipe is an incredible alternative. Prepared in the traditional Italian porchetta-style, the breast meat is butterflied, rubbed with fresh herbs and spices, and tightly rolled in its own skin. The result is an easy-to-slice and serve (bone-free!) main that is juicy and delicious.
If you are like us and think the legs are the best part of the turkey, this is the recipe for you. Not only is this recipe foolproof, but it also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)
There is nothing quite like homemade chicken soup on a
frigid day and making it is pretty easy. The best part is that
whatever you don't immediately use can be easily frozen and reheated on demand
all winter long!
These latkes are like potato drugs. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.
This elegant and flavorful dish screams summer, featuring the very best of the season's harvest. It is a bit involved, but the beautiful and absolutely delicious results can't be beat. Bonus: it is the recipe on which the famous name-sake dish in the movie Ratatouille is based, so your kids might actually love it too!
From nutrition expert and author Brooke Alpert's new book, The Diet Detox, this high-fiber dish is the perfect healthy side dish for any holiday meal. Since farro has a natural nutty flavor, it pairs well with the chopped pistachios. Be sure to check out Brooke's specially curated bundles for OurHarvest that includes products she recommends to clients for a healthy and balanced diet.